Description
Indulge in these luxurious pistachio-raspberry cheesecake domes, an elegant no-bake dessert featuring a creamy pistachio-infused cheesecake layer encasing a tart raspberry center. Finished with a crunchy pistachio shortbread base and adorned with edible gold leaf and fresh raspberries, this sophisticated treat is perfect for special occasions and gourmet dessert lovers.
Ingredients
Scale
Pistachio Cheesecake Layer
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup pistachio paste
- ½ cup heavy cream, whipped
Raspberry Center
- ½ cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Base
- ½ cup crushed pistachio shortbread cookies or graham crackers
- 2 tablespoons melted butter
Garnish
- Gold leaf (edible)
- Finely chopped pistachios
- Fresh raspberries (optional)
Instructions
- Make the raspberry filling: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and release their juices. Stir in the cornstarch slurry and cook for an additional 1–2 minutes until the mixture thickens. Remove from heat and allow to cool. Spoon the mixture into small silicone molds or an ice cube tray and freeze until solid, approximately 2 hours.
- Make the pistachio cheesecake: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, almond extract, and pistachio paste. Beat until fully combined. Carefully fold in the whipped heavy cream until the batter is light and fluffy, taking care not to deflate the mixture.
- Assemble the domes: Spoon half of the pistachio cheesecake mixture into silicone dome molds, filling each halfway. Place a frozen raspberry center into the middle of each mold, then cover with the remaining cheesecake mixture, smoothing the tops evenly. Freeze the domes until firm and solid, at least 4 hours or overnight for best results.
- Make the base: Combine the crushed pistachio shortbread cookies or graham crackers with melted butter until the mixture resembles wet sand. Press the mixture firmly into small round molds or use a cookie cutter to shape them into rounds lined with parchment paper. Chill in the refrigerator until completely firm and set.
- Unmold and serve: Carefully pop the frozen cheesecake domes out of the silicone molds. Place each dome atop a prepared cookie base. Decorate with edible gold leaf, a sprinkle of finely chopped pistachios, and fresh raspberries if desired. Let the domes sit at room temperature for 10–15 minutes before serving to achieve a smooth, creamy texture.
Notes
- You can substitute raspberry jam for the raspberry center if you’re short on time.
- For a glossy, refined finish, consider topping the domes with white chocolate glaze or mirror glaze.
